Fettuccine Alfredo with Fettuccine Shirataki

Fettuccine Alfredo with Fettuccine Shirataki
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Fettuccine Shirataki
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh parsley, for garnish, optional
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
  3. Place Fettuccine Shirataki in a pot , set over medium-high heat with a small amount of water .
  4. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly.
  5. Season with salt and pepper, to taste.
  6. Sprinkle with remaining Parmesan and garnish with parsley, if desired.
  7. Serve immediately.

Swedish Meatballs in Dill Sauce over Shirataki Fettuccine Noodles

Swedish Meatballs in Dill Sauce over Shirataki Fettuccine Noodles
Recipe type: Beef, Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Fettuccine Noodles
  • ⅔ cup fine dried breadcrumbs
  • 1½ cups heavy cream
  • 1 cup chopped onion
  • 1 stick (8 tablespoons) unsalted butter
  • 1½ pounds ground chuck
  • 1 pound ground pork
  • 1 teaspoon dried dill
  • ¼ teaspoon ground cloves
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • ¼ cup vegetable oil
  • ¾ cup water
  • ¼ cup chopped fresh dill
Instructions
  1. Drain and rinse Shirataki Fettuccine Noodles under warm. Dry on a stack of paper towels. Set aside till needed.
  2. Soak crumbs in 1 cup cream in a medium bowl until thick.
  3. Meanwhile, cook onion in 3 tablespoons butter in a 10-inch heavy skillet, stirring occasionally, until softened, about 6 minutes, then stir into crumb mixture.
  4. Add meats, dill, cloves, 1½ teaspoons salt and 1 teaspoon pepper and combine well with your hands. Form mixture into 1¼-inch meatballs.
  5. Preheat oven to 350 degrees with rack in middle.
  6. Heat oil in skillet over medium-high heat until hot, then brown meatballs in 5 batches, shaking skillet to maintain shape, and transfer as browned to a 3- to 4-qt baking dish.
  7. Add ¾ cup water to skillet and boil, stirring up brown bits, until reduced to about ½ cup.
  8. Add remaining ½ cup cream and 5 tablespoons butter and stir until butter is just melted. Remove from heat, then stir in fresh dill and pour over meatballs.
  9. Bake until meatballs are no longer pink within, 8 to 10 minutes.
  10. Serve over a bed of Shirataki Fettuccine Noodles.

 

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini
Recipe type: Turkey Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Penne Noodles
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 large garlic clove, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 ounces sliced white mushrooms
  • 1//4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 4 cups shredded roasted turkey
  • 8 ounces shredded sharp cheddar cheese
  • 1 cup unseasoned bread crumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons olive oil
Instructions
  1. Rinse and drain the Shirataki Penne Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Heat the butter in a large heavy skillet over medium-high

    heat until melted.

  3. Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes.
  4. Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes.
  5. Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil.
  6. Boil until liquid in pan has thickened, about 8 minutes.
  7. Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
  8. Transfer pasta mixture to a 3-quart baking dish.
  9. Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini.
  10. Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.